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Chocolate log on a white board with cream inside and cranberries Tried & Tested

Cranberry chocolate log

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5 stars based on 1 ratings

Tangy cranberries contrast well with this mousse-like chocolate roulade and creamy filling. Don’t worry if it cracks as you roll it – that’s all part of its log-like charm. Get ahead when you’re entertaining – make in advance and freeze finished chocolate log for up to one month. Defrost for two hours before serving.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 4 4 Egg(s) (free range) separated
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Cocoa powder

For the filling

  • 284ml 9⅝ fl oz Double cream softly whipped
  • 200g 7⅛ oz Cranberries
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tbsp 3tbsp Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 27cm x 18cm / 11 x 7in swiss roll tin with baking parchment.

  2. Classic mode Step 2

    Whisk the egg whites in a bowl until they are stiff. Whisk the egg yolks and golden caster sugar in another large bowl until the mixture is pale and mousse-like.

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
    • 4 4 Egg yolk(s) (free range)
    • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  3. Classic mode Step 3

    Use a large metal spoon to carefully fold in the cocoa. Then fold a quarter of the whites into the chocolate mixture to lighten it, then fold in the remainder.

    Ingredients for this step

    • 50g 1⅞ oz Cocoa powder
  4. Classic mode Step 4

    Tip the mixture into the prepared tin, spreading right into the corners. Bake for 15 minutes until just firm to the touch. Remove from the oven and cover with a damp clean tea towel. Leave to cool for at least 30 minutes.

  5. Classic mode Step 5

    Put the cranberries, golden caster sugar and water into a bowl. Microwave on high for 4 minutes until the cranberries have popped and softened. Alternatively, heat the mixture in a pan for a few minutes. Cool. 

    Ingredients for this step

  6. Classic mode Step 6

    Take a large sheet of baking parchment and sprinkle it generously with golden caster sugar. Upturn the roulade onto this and carefully peel off the lining paper.

  7. Classic mode Step 7

    Spread the cream to within 1cm/1/2 inch off the edges. Spoon on the cranberries. Roll up the log, starting at the short end, lifting the paper to help. Carefully lift onto the serving plate. Chill until needed.